Salmon and Mediterranean Chard on Quinoa Bed

Serves 4


  • 4 servings of wild caught salmon
  • 1/2 lemon
  • 2 – 3 tbsp. fresh dill, chopped
  • 1 tbsp. grapeseed oil
  • 1/2 cup cashews, chopped
  • 4 cloves garlic, crushed
  • 2 bunches rainbow swiss chard, chopped
  • 1 fresh lemon juiced
  • 1/2 cup mixed olives, pitted and chopped
  • 1/4 tps. sea salt
  • 1 cup quinoa, rinsed
  • 2 cups water

Preheat oven to 350F.  Place rinsed quinoa in a medium sized pot with 2 cups of water.  Bring to a boil and then reduce to simmer for 15 minutes or until water is completely gone and quinoa is a fluffy light consistency.  Prepare salmon on a baking sheet by squeezing the juice of ½ a fresh lemon over the salmon and topping it with the fresh dill and place in preheated oven for about 15-18 minutes.  Do not over-cook.  In a large skillet on medium, heat the grapeseed oil.  Sauté the garlic for about 1 minute stirring frequently.  Rinse the Swiss chard and do not dry.  Add to skillet and sauté until all have wilted, approximately 3-4 minutes.  Remove from heat, add the lemon juice, olives and sea salt.  Serve ¼ cup quinoa the centre of a plate.  Place the salmon on the quinoa and top with the sautéed Swiss chard.  Garnish with chopped cashew nuts. Enjoy.   *** Save some for tomorrow’s breakfast***


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